Search Results - "Molina, Aide"

Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance by Vázquez-Carrillo, María Gricelda, Hernández-Montes, Arturo, Palacios-Rojas, Natalia, García-Cruz, Leticia, Rosales-Nolasco, Aldo, Molina, Aide, Palacios-Pola, Gabriela

“…One of the most typical dishes of traditional Mexican cuisine is pozole , made with nixtamalized maize. This dish has a special place as part of the identity…”
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Fresh/High-Zinc Maize: A Promising Solution for Alleviating Zinc Deficiency through Significant Micronutrient Accumulation by Rosales, Aldo, Molina-Macedo, Aide, Leyva, Mayolo, San Vicente, Félix, Palacios-Rojas, Natalia

“…Zinc deficiency poses a significant health challenge worldwide, particularly in regions where access to and the affordability of dietary diversity are limited…”
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Occurrence and postharvest strategies to help mitigate aflatoxins and fumonisins in maize and their co-exposure to consumers in Mexico and Central America by Odjo, Sylvanus, Alakonya, Amos Emitati, Rosales-Nolasco, Aldo, Molina, Aide L., Muñoz, Carlos, Palacios-Rojas, Natalia

“…Maize is the main dietary cereal in Mexico and Central America, with annual per capita consumption between 25.5 and 116.34 kg. Unfortunately, maize is highly…”
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Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize by Vázquez-Carrillo, Gricelda, García-Cruz, Leticia, Molina-Macedo, Aide, Marrufo-Diaz, María de la Luz, Rodriguez-Garcia, Mario E., Mier-Sainz Trapaga, Rafael, Bett, Charles, Palacios-Rojas, Natalia

“…Nixtamalization, an ancient process vital for maize processing, enhances maize's nutritional value, texture, flavor, and shelf life while reducing mycotoxin…”
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